Banana Bread Recipe

This easy banana bread recipe is the BEST way to use ripe bananas! It's moist, delicious, and packed with banana flavor. You're going to love it!

Banana bread

This banana bread recipe is the best way to use overripe bananas. Now that we have a little one in the house, we’ve been buying a LOT more bananas than we used to. Sometimes (ok, often), we don’t get to all of them before they ripen, and I end up with a heap of dark brown, spotty bananas on my counter. Banana bread to the rescue!

But not just any banana bread.

While some popular recipes call for 2 or 3 bananas, this banana bread recipe calls for 4. I love that it lets me use up lots of ripe bananas in one go, but that’s not the only benefit of adding so much fruit. It gives the banana bread an amazing moist texture and rich, sweet banana flavor.

Even if you already have a go-to banana bread recipe, I hope you’ll try this one. Easy to make and SO delicious, it’s my new favorite. It could be yours too!

Banana bread recipe ingredients

Banana Bread Recipe Ingredients

Here’s what you’ll need to make this recipe:

  • Bananas, of course! The riper, the better. You’ll need 2 cups mashed, about 4 large bananas. Tip: To quickly ripen bananas for this recipe (within 1 to 2 days instead of 3+), store them in a paper bag.
  • All-purpose flourSpoon and level it to avoid packing too much into your measuring cup.
  • Cane sugar – It sweetens the bread, bringing out the banana flavor. Brown sugar is fantastic here too—it makes the loaf extra-moist.
  • Melted butter – It perfects the moist texture and adds buttery flavor. Sub vegetable oil to make this recipe dairy-free!
  • Eggs and baking soda – They help the loaf puff up as it bakes.
  • Vanilla, cinnamon, and nutmeg – For warm depth of flavor.
  • Walnuts – For crunch! If you’d rather not add nuts, omit them, or replace them with an equal amount of raisins or chocolate chips.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Mashing bananas in mixing bowl

How to Make Banana Bread

This recipe is easy to make—no mixer required! Here’s how it goes:

First, combine the wet ingredients. Mash the bananas with a potato masher or fork, and place them in a large mixing bowl. Add the sugar, melted butter, eggs, and vanilla and whisk until well combined.

Can you use thawed frozen bananas for banana bread?

Yes! Previously frozen thawed bananas work well here.

To freeze bananas, peel them and place them in an airtight container or freezer bag. Freeze for up to 3 months. Allow to thaw overnight in the fridge before making this recipe.

  • Tip: Freeze bananas when they are ripe and spotty for the sweetest flavor.

Adding dry ingredients to wet ingredients

Next, whisk together the dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Add the dry ingredients to the banana mixture…

Using wooden spoon to mix wet and dry ingredients

…and mix until just combined. Careful not to overmix! If you do, the bread will be dense.

Pouring walnuts into banana bread batter

Fold the walnuts into the batter.


Not a walnut person? Here are some other mix-ins that would be great:

  • Chopped pecans
  • Chocolate chips
  • Dried cranberries
  • Raisins

Or skip the mix-ins! The recipe is still delicious without them.

Sprinkling walnuts over moist banana bread batter in loaf pan

Finally, bake! Transfer the batter to a greased loaf pan and sprinkle more walnuts on top. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch.

  • Tip: Check the bread at 40 minutes. If the top is well browned but the loaf still needs more time, tent it with foil to prevent further browning as it continues to bake.

How to Make Banana Bread Moist

The best way to ensure that the bread comes out moist is to use the full amount of mashed bananas, 2 cups.

If you come up short on the banana, with 1 1/2 or 1 3/4 cups mashed, substitute plain yogurt or sour cream for the missing quantity to keep the loaf moist.

Easy banana bread

How to Store Banana Bread

Proper storage will keep your quick bread moist after baking.

Allow it to cool to room temperature in the loaf pan. Then, transfer the loaf to an airtight container, or tightly wrap it in foil or plastic wrap. Store at room temperature for up to 3 days.

Can you freeze banana bread?

YES! This banana nut bread freezes perfectly.

If you’d like to keep it on hand for more than 3 days, slice the cooled loaf and seal it in an airtight container or freezer bag. Freeze for up to 3 months.

Transfer slices to the fridge to thaw overnight, or quickly defrost them in the microwave.

Best banana bread recipe

More Quick Bread Recipes

If you love this recipe, try one of these easy quick breads next:

Got more ripe bananas? Make banana pancakes, banana muffins, or a peanut butter banana smoothie next!

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Banana Bread

rate this recipe:
4.95 from 139 votes
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Serves 8
The BEST banana bread recipe! This easy loaf is moist, delicious, and packed with banana flavor. I love to add walnuts for crunch, but feel free to swap in pecans, chocolate chips, or raisins if you prefer.



  • 2 cups mashed very ripe banana, about 4 large
  • ½ cup cane sugar or brown sugar
  • ½ cup melted butter or vegetable oil, plus more for the pan
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup chopped walnuts, plus 2 tablespoons for topping


  • Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.
  • In a large bowl, whisk together the mashed banana, sugar, butter, eggs, and vanilla.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  • Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. Fold in the ½ cup walnuts.
  • Pour the batter into the prepared pan and top with the remaining 2 tablespoons walnuts.
  • Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch. I like to check the loaf after 40 minutes. If the top is golden brown, I cover it with foil for the remaining bake time to prevent further browning.


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Rate this recipe (after making it)

  1. haley

    5 stars
    i made the vegan recipe last night, except I substituted the walnuts with blueberries, & used 1/3 cup of honey instead of 1/2 cup of sugar and it took much longer to bake, but it turned out amazingly!!! My husband and i really like it. Thank you for this recipe! Praise Jesus! :)) God bless you!

    • Jeanine Donofrio

      Hi Haley, I’m so glad you loved the vegan version!

  2. Traci

    5 stars
    Great recipe. I went with brown sugar and butter. My friend did the brown sugar and vegetable oil. It will be interesting to compare.

  3. Michelle

    5 stars
    Super moist! Might try adding pecans the next time!

  4. Lisa S

    I made the vegan version for breakfast this morning, no walnuts. So delicious! My family loved it! I’ll put the rest out for our Super Bowl get together later.

    • Jeanine Donofrio

      I’m so glad it was a hit!

  5. Susanne

    5 stars
    I made the vegan version of the recipe today. It is delicious. I did not have the flour mentioned in the recipe but used a combination of regular, rye and almond flour instead. In addition to the vanilla extract I added a bit of rum extract as it reminds me of my grandmothers baking. She used rum extract in marble cake for example. Great recipe to keep!

  6. lynn

    5 stars
    My 12-year old daughter and I made this today. It was a perfect recipe for one of her first baking excursions. I used chopped pecans instead of walnuts but forgot to add gem to the batter! Sprinkled a bunch on top to make up for it, though, and it was delicious! My husband raved about the bread. Definitely a keeper!

  7. Tammie

    5 stars
    I made this yesterday. So yummy. It slices so nicely too. My cabin smelled so good while baking. Thank you, this is a keeper.

  8. Chris

    5 stars
    So I had some ripe bananas and wanted to make this on a whim. Found this recipe and it was the most delicious smell and taste for banana bread I have ever dealt with.

    The cinnamon and nutmeg were great touches and the sprinkling of walnuts on top down the center of the loaf made it picturesque.

    My husband went crazy for it!

  9. Barb Parker

    5 stars
    So light and moist! I love that the loaf isn’t overly sweet too.

  10. Jeniffer Kregul

    Yummy, I can’t wait to make this!! Love banana bread!!

  11. Taylor Byers

    5 stars
    The best banana bread recipe I’ve ever made! It’s super moist and easy to make. I made it into mini loaves and did walnuts and chocolate chips as two different mix ins! Thanks for a great recipe! #loveandlemonscookingclub

  12. Eliza

    I am so happy to be part of this months cooking club! I had some ripe bananas in the freezer that needed using, so it was perfect timing. I made some substituations:
    -two chia eggs instead of regular,
    -added cacao nibs instead of walnuts,
    -subbed 1/2 cup of the total flour for equal parts oat bran and buckwheat flour
    -1/2 honey and 1/2 brown sugar
    -melted coconut oil instead of butter
    -turbinado sugar sprinkled on top before baking

    This turned out fabulous! It is not too sweet but is perfectly moist with crisp edges. I had some ginger ice cream that I had with it that has me thinking next time I make this I will also add some ginger to the loaf. Thanks for another great recipe!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Eliza, I’m so glad you enjoyed the recipe! Your substitutions sound delicious. Thanks for sharing them!

  13. Christy L

    5 stars
    I love this recipe – so many bananas!
    I made muffins instead of a loaf. Recipe was perfect for 12 muffins – I baked them for 25 minutes.
    They are so flavorful, tender, and not dense! My husband said (and, I agree) these are better than any other I have made. Normally he puts butter on banana bread but he said these are perfect as is! So yummy!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Christy, I’m so glad you loved the recipe! Thanks for sharing your muffin timing too 🙂

  14. Kim H

    5 stars
    I added mini chocolate chips and omitted the topping . So good!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kim, so glad you loved it!

  15. Catherine E.

    5 stars
    This banana bread is so good!! I used 4 frozen bananas and I only did the walnuts on the top this time and it came out great.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Catherine, I’m so glad you loved it!

  16. Caitlyn

    5 stars
    I LOVE this recipe!! Definitely a go-to in our house!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Caitlyn, I’m so glad you love it!

  17. Jamie Mast

    5 stars
    This recipe in my inbox was a sign to finally use the many very, very ripe bananas on my counter! I left out the walnuts, because my four boys don’t like them., but I’d like to make another loaf just for me with walnuts. The bread turned out very moist and delicious!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jamie, thanks for your comment! I’m so glad you loved the banana bread.

  18. Delores

    This recipe sounds great! Can gluten-free flour be used instead of all-purpose flour? Will gluten-free flour influence the consistency of the bread?

    You mentioned that frozen bananas will work. However, when I defrost my frozen bananas they have a “runny” consistency. Will that affect the results?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Delores, I know what you’re talking about with thawed frozen bananas, but I’ve never had an issue using them. We haven’t tested this recipe with gf flour, but a 1-to-1 gluten-free flour blend might work. We also have a gluten-free banana bread recipe here:

  19. Emily Drayer

    5 stars
    This is by far the best banana bread recipe I have tried!! It’s moist, fluffy, and easy to make. And of course, delicious! I added a few chocolate chips because why not? An irresistible banana bread that has now become my go to use for all those bananas that sit on the counter for too long.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Emily, I’m so glad you loved the recipe!

  20. Lisa R

    5 stars
    I have many a banana bread recipe, but the bananas, really sang in this one! The combo of warm spices was excellent as well. I may have slightly over mixed but that did not stop my family from devouring. I will be making this recipe again (and again). Thank you.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lisa, amazing to hear! I’m so glad you and your family loved the recipe.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.